Dijon Crusted Pork Chops Recipes

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DIJON CRUSTED PORK CHOPS



Dijon Crusted Pork Chops image

Make and share this Dijon Crusted Pork Chops recipe from Food.com.

Provided by Vicki in CT

Categories     Pork

Time 27m

Yield 2 serving(s)

Number Of Ingredients 6

2 pork chops
1 tablespoon Dijon mustard
1 stalk fresh rosemary, leaves only chopped
1/2 cup seasoned bread crumbs
salt and pepper
olive oil

Steps:

  • Preheat oven to 400 degrees.
  • Spread dijon on chops. Sprinkle rosemary, salt and pepper. Turn to other side and repeat.
  • Place breadcrumbs on shallow dish. Coat chops on both sides in crumbs.
  • Heat skillet on medium high heat. Drizzle small amount of olive oil. Heat. Brown chops for a couple of minutes on each side.
  • Place chops in oven. Cook for 20 minutes.

Nutrition Facts : Calories 343.9, Fat 16.1, SaturatedFat 5.4, Cholesterol 75.3, Sodium 678.9, Carbohydrate 21.1, Fiber 1.7, Sugar 1.9, Protein 27.1

HONEY-DIJON PORK CHOPS



Honey-Dijon Pork Chops image

I originally saw this recipe for chicken, but I decided to use pork instead.

Provided by April

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 50m

Yield 4

Number Of Ingredients 5

¼ cup Dijon mustard
¼ cup honey
1 teaspoon ground black pepper
1 teaspoon garlic powder
4 (1-inch thick) boneless pork loin chops

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
  • Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 424.9 calories, Carbohydrate 21.4 g, Cholesterol 142 mg, Fat 12 g, Fiber 0.3 g, Protein 54.6 g, SaturatedFat 4.1 g, Sodium 465 mg, Sugar 17.6 g

DIJON-CRUSTED PORK CHOPS (OAMC)



Dijon-Crusted Pork Chops (Oamc) image

These are a no brainer for your OAMC pork plan. They're SOOO easy to prepare and are really, really yummy! (In fact, my fiance liked them so much that he requested them two days in a row!) This recipe is adapted from another I found online.

Provided by Robyns Cookin

Categories     Pork

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 4

6 pork chops (boneless or bone-in, doesn't matter)
1/3 cup Dijon mustard
1 tablespoon Worcestershire sauce
1 cup Italian seasoned breadcrumbs

Steps:

  • TO PREPARE:.
  • Place bread crumbs in a shallow dish.
  • In a bowl, combine Dijon mustard and Worecesterhire sauce. Then, using a pastry brush, coat each side of the chops with the Dijon mixture.
  • Coat each side with the bread crumbs.
  • On a cookie sheet, flash freeze in the freezer.
  • When frozen solid, place in a freezer bag.
  • TO SERVE:.
  • Thaw in refrigerator overnight.
  • Preheat broiler.
  • Place desired amount of chops on a foil-covered broiler pan.
  • Broil 3-5 inches from heat source for 10-12 minutes per side.

PORK CHOPS WITH DIJON GLAZE



Pork Chops with Dijon Glaze image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons EVOO, plus more for drizzling
3 cloves garlic, finely chopped
1 large shallot, finely chopped
Grated zest of 1 lemon
Kosher salt and freshly ground pepper
2 shots dry sherry
1/2 cup chicken stock
1/3 cup honey
2 rounded tablespoons Dijon mustard
Handful fresh tarragon leaves, chopped
Four 1 1/2-inch-thick bone-in pork chops

Steps:

  • Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
  • Heat a grill pan or griddle over medium-high heat.
  • Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

DIJON BRAISED PORK CHOPS



Dijon Braised Pork Chops image

Cook up flavorful braised pork chops in GREY POUPON Dijon mustard and beef broth. You'll love these tender and juicy Dijon Braised Pork Chops.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 6

4 boneless pork chops (1 lb.), 1/2 inch thick
2 Tbsp. flour
1 Tbsp. oil
2 cups sliced onions
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
2 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Coat both sides of chops with flour. Heat oil in large skillet on medium-high heat. Add chops; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chops from skillet; drain.
  • Add onions to skillet; cook and stir 2 to 3 min. or until crisp-tender. Stir in broth and mustard.
  • Return chops to skillet. Bring sauce to boil; cover. Simmer on low heat 25 to 30 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 2 g, Protein 21 g

CREAMY DIJON PORK CHOPS



Creamy Dijon Pork Chops image

The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. -Janet Briggs

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (1/4 to 1/2 inch thick)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry white wine
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard

Steps:

  • In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.

Nutrition Facts :

DIJON PORK CHOPS



Dijon Pork Chops image

A crumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. -Chris Rentmeister, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 4

3 tablespoons Dijon mustard
6 boneless pork loin chops (8 ounces each and 3/4 inch thick)
1/3 cup seasoned bread crumbs
Dash pepper

Steps:

  • Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 334 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 347mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

PARMESAN-CRUSTED PORK CHOPS



Parmesan-Crusted Pork Chops image

Pork chops with a delicious Parmesan cheese crust.

Provided by Chelsey Seamon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 2

Number Of Ingredients 5

1 serving cooking spray
1 egg
¼ cup grated Parmesan cheese
1 teaspoon Cajun seasoning
2 boneless pork chops, trimmed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Whisk egg in a shallow bowl.
  • Mix Parmesan cheese and Cajun seasoning together on a plate.
  • Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
  • Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 1.2 g, Cholesterol 160.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 30.5 g, SaturatedFat 5 g, Sodium 458.7 mg, Sugar 0.3 g

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

STUFFED PORK CHOPS WITH DIJON BUTTER SAUCE



Stuffed Pork Chops with Dijon Butter Sauce image

Enjoy these delicious stuffed pork chops served with Dijon butter sauce - a hearty dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 8

Number Of Ingredients 15

8 sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
2 teaspoons finely chopped fresh or 1/4 teaspoon dried thyme leaves
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup crumbled chèvre (goat) cheese (2 oz)
2 tablespoons shredded Parmesan cheese
8 boneless pork loin chops (1 inch thick)
2 tablespoons olive oil
2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
2 tablespoons butter

Steps:

  • In 12-inch nonstick skillet, heat reserved oil from sun-dried tomatoes over medium-high heat. Stir in tomatoes, garlic, 1/2 teaspoon each of the salt and pepper and 1 teaspoon of the thyme. Cook 2 minutes; transfer tomato mixture to medium bowl. Stir in bread crumbs and cheeses; set aside.
  • In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half). Spoon 2 tablespoons tomato-cheese mixture into each pocket; pinch edges of pork to seal. Sprinkle pork with remaining 1/2 teaspoon each salt and pepper. Cover; refrigerate 1 hour.
  • Heat oven to 450°F. In same nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4 minutes, turning once. Place pork on cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center of pork reads 145°F.
  • Meanwhile, in small bowl, mix broth, lemon peel, lemon juice, mustard and remaining 1 teaspoon thyme. Pour into skillet, stirring to loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with sauce.

Nutrition Facts : Calories 587, Carbohydrate 6 g, Fat 1, Fiber 1/2 g, Protein 60 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 880 mg

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